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  • 1
    Electronic Resource
    Electronic Resource
    EFFECTS OF ETHYLENE ON METABOLIC AND QUALITY ATTRIBUTES IN SWEET POTATO ROOTS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb02257.x
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  • 2
    Electronic Resource
    Electronic Resource
    CHARACTERISTICS OF JUICE, PUREE AND WHOLE TOMATOES PROCESSED FROM NOR HYBRID FRUITS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chemical and physical properties of processed tomato products from Heinz(H) 1439 and H1439 ×nor fruits were examined. Levels of total solids and viscosity were enhanced while pH was reduced in juice and puree made from nor hybrid fruits. Increased levels of pectic substances, especially those solubilized by sodium hexametaphosphate, contributed to the elevated total solids content and viscosity of juice and puree. Levels of citric acid were similar in juice from both genotypes. Malic acid content in juice from nor hybrid fruits was more than twice that contained in its homozygous counterpart. While red color was less in nor hybrid whole canned tomatoes as indicated from CDM values, sensory evaluations for color were nonsignificant. Tomatidine levels were reduced in juice from nor hybrid fruits while no differences in phenolic levels were detected between the two genotypes. Weight loss was reduced and shear values enhanced in whole canned tomatoes of the nor hybrid genotype which might be attributed to enhanced levels of pectic substances. Utilization of nor hybrid fruits for processed tomato products appears to provide certain improvements in quality, especially total solids and viscosity, without detrimentally influencing other attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10038.x
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  • 3
    Electronic Resource
    Electronic Resource
    Cell Wall Characteristics of Gamma-Radiated Refrigerated Cucumber Pickles (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of gamma radiation (0, 0.5, and 1.0 kGy) on firmness and changes in cell wall polysaccharides of mesocarp tissue from refrigerated cucumber pickles was examined. Softening of mesocarp tissue of pickles exposed to 1.0 kGy was a response associated with altered solubility characteristics of pectic substances. Ionizing radiation reduced nonsoluble and alkali soluble pectic substances, while levels of water and chelator soluble pectic substances were increased. Radiation reduced the degree of esterification of pectic substances and increased the amount of bound calcium. Except for a small reduction in galactose caused by 1.0 kGy, levels of other neutral sugars in the cell wall were not significantly affected by any of the treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05970.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Calcium Chloride and Alum on Fermentation, Desalting, and Firmness Retention of Cucumber Pickles (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of CaCl2 in cucumber pickle fermentation and storage brines on fermentation, desalting and retention of mesocarp firmness after processing were determined. Also, the influence of post-desalting treatments with alum and CaCl2 on firmness of processed pickle was evaluated. Fermentation and desalting were unaffected by CaCl2 treatment of fermentation brines. However, exposure of pickles to CaCl2 during fermentation and brine storage substantially reduced softening after processing. Post-desalting treatment with alum and/or CaCl2 of pickles not previously exposed to CaCl2 also reduced softening. Retention of firmness was maximized in pickles processed from fermentation and storage brines containing CaCl2 and treated with alum or CaCl2 after desalting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10238.x
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  • 5
    Electronic Resource
    Electronic Resource
    Peroxidase Activities in Cucumber Pickle Products (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Peroxidase (POD) activities were determined in brines and tissues of eight retail and four food service pickle products from several commercial sources. Also, activities were examined in different locations within containers of spears. Large variations in POD activities were found between products and between sources of a given product. POD was detected in every product category. All sources of refrigerated dills, fresh pack dills and spears had activity. Activities in product brines paralleled at a lower level the activities in tissue extracts. Gradients of POD activities were observed in jars of fresh pack spears. Spear tissues located in the center and bottom portions of jars had the highest POD activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11241.x
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  • 6
    Electronic Resource
    Electronic Resource
    Relationship Between Degree of Pectin Methylation and Tissue Firmness of Cucumber Pickles (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relationship between pectin methylation and tissue firmness was examined in cucumber pickles exposed to pre-brining and brining treatments. Tissue treated with CaCl2 prior to or during brining, blanched before brining or held at 2°C during brine storage resisted softening. Although all treatments reduced the degree of esterification (DE) of pectic substances, less demethylation occurred in treatments that protected against softening. Join point regression analysis of the data indicated that maximum firmness of mesocarp tissue was attained when the DE of pectins was 12.3 ± 1.2 or greater. Firmness declined concomitantly when the DE declined below 12.3 ± 1.2. Methods that protect against excessive demethylation of pectins appear to be important in retarding softening of cucumber pickle tissue during storage in brine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10854.x
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  • 7
    Electronic Resource
    Electronic Resource
    PREVENTION OF SOFT CENTER DEVELOPMENT IN LARGE WHOLE CUCUMBER PICKLES BY CALCIUM (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Large whole cucumbers (size no. 4) were fermented and held in solutions containing low NaCl (14.5° salometer) with and without CaCl2 at 24° C for 1 and 4 months. Firmness of pericarp and locular tissues (centers) of pickles exposed to CaCl2 was much greater than of pickles not exposed to CaCl2 (control) after 1 and 4 months in storage. Locular tissue of pickles not exposed to CaCl2 softened dramatically between 1 and 4 months in storage and after 4 months centers were extremely soft. In contrast, centers of pickles exposed to CaCl2 were firm and intact after 1 and 4 months. Addition of CaCl2 to fermentation and storage brines appears to provide a simple method for pickle processors to prevent soft center development in large pickles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06582.x
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  • 8
    Electronic Resource
    Electronic Resource
    INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM CHLORIDE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cucumbers were fermented and held for 30 days in equilibrated solutions containing low NaCl (11—13° salometer) and high NaCl (18.5-20.57deg; salometer) with and without CaCl2 and/or polygalacturonase (PG). CaCl2 and PG treatments did not interfere with fermentation. Separately, CaCl2 enhanced firmness of pickles while PG was effective in causing excessive softening. When CaCl2 was present in PG containing solutions, softening by PG was inhibited.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09143.x
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  • 9
    Electronic Resource
    Electronic Resource
    Catalase, Lipoxygenase, and Peroxidase Activities in Cucumber Pickles as Affected by Fermentation, Processing, and Calcium Chloride (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Catalase, lipoxygenase, and peroxidase activities were determined in tissues and brines of pickling cucumbers during fermentation, storage, and after processing. Lipoxygenase and catalase were inactivated within three days of exposure to fermentation brines. Peroxidase activity was relatively unaffected by the first three days of brining, but it declined during fermentation, storage, and after processing. CaCl2 reduced the loss of peroxidase activity in tissue and brine during fermentation and storage. Alum in post-desalting brine reduced peroxidase activity in processed pickles although CaCl2 ameliorated its efficacy. No activity of catalase, lipoxygenase or peroxidase was detected in cucumber juice extracts fermented by four different lactic acid bacteria.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14015.x
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  • 10
    Electronic Resource
    Electronic Resource
    Quality Improvement of Canned Mung Bean (Vigna radiafa) Sprouts (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of calcium, ascorbic acid, citric acid and EDTA on texture, color and flavor of mung bean sprouts canned as a low-acid food (pH 〉 4.6) and the effect of acidification by acetic, citric, gluconic, lactic and malic acids on quality of mung bean sprouts canned as an acid-food (pH 〈 4.6) were examined. Either the addition of calcium or acidification enhanced texture. Texture of products canned as low-acid food increased with decreasing pH. Color was markedly improved by either EDTA combined with ascorbic acid or acidification. Processing in plain (uncoated) cans or treatment with acetic acid was detrimental to flavor. Overall, the best low-acid food product was obtained by the combination of calcium, ascorbic acid, citric acid and EDTA while the best acid-food product was obtained by acidification with gluconic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05040.x
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